Spaghetti squash carbonara

Photo: Hungry Huy

Carbonara with roasted squash strands instead of pasta: bacon, eggs and a full cup of Parmigiano, tossed off the heat so it turns silky, not scrambled.

From Huy Vu at Hungry Huy · @hungryhuy

Spaghetti squash is mild and needs a big sauce; carbonara is exactly that, and it's gluten-free this way.

You need

• 2 lb spaghetti squash, halved lengthwise and seeded
• 1 tsp salt, plus more to taste
• ½ tbsp butter
• Freshly ground black pepper
• ½ lb bacon, cut into small strips
• 1 tbsp minced shallot
• 2 tsp minced garlic
• ¼ cup white wine or chicken broth
• 2 egg yolks and 1 whole egg
• 1 cup freshly grated Parmigiano-Reggiano
• 2 tbsp chopped parsley

How to make it

1. Heat the oven to 400°F (200°C). Rub the cut sides of the squash with the butter, 1 teaspoon salt and pepper. Roast cut side down on a lined sheet pan for 30 to 40 minutes, until a fork pulls the flesh into strands easily.
2. While it roasts, whisk the egg yolks, the whole egg and the Parmigiano in a bowl with plenty of black pepper.
3. Cook the bacon in a large skillet over medium heat for 6 to 8 minutes, until crisp. Leave about 1 tablespoon of fat in the pan.
4. Add the shallot and garlic and cook 1 minute. Pour in the wine and let it bubble for 1 to 2 minutes until mostly gone.
5. Scrape the squash strands out of the skins with a fork, straight into the skillet, and toss over medium heat for 1 to 2 minutes to warm through and pick up the bacon fat.
6. Take the pan off the heat and wait 30 seconds. Pour in the egg mixture and toss quickly and constantly for a minute; the heat of the squash cooks the eggs into a creamy sauce. If it looks runny, set it back over the lowest heat for a few seconds while tossing.
7. Taste for salt, scatter with parsley and more pepper and Parmigiano, and serve right away.

Written in our own words from Huy Vu's recipe, with their quantities. The original: Spaghetti squash carbonara, Hungry Huy.

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